How to use and manage hotel linen?
All clean linens are neatly placed in the restaurant preparation table and department storerooms as required. You must check whether the linen is clean and undamaged when using it. Adequate linen will reduce the time for employees to turn over and improve service quality.
1. Go to the laundry room to pick up linen at the specified time every afternoon.
2. Check whether the quantity is consistent with the record on the cloth, and notify the manager or supervisor immediately if there is any problem.
3. Place napkins and tablecloths on each table as required (different tables are inconsistent with each other according to the situation).
4. Store the spare clean linen in the department storeroom and make a record at the same time.
5. About scrapped linen. A piece of tablecloth is collected and cleaned. According to the situation of the department and the linen house, it can be modified and used elsewhere. Napkins can be changed to wine blue cloth, bread blue cloth, etc.
6. The collection work before the linen is sent for selection. A linen box must be provided at the back of the restaurant to store dirty linen, and a dedicated person is responsible for collecting linen every afternoon. Register all the dirty linen numbers on the linen and send them to the department head or manager for signature. When collecting dirty linen, pay attention to pick out the debris, such as tableware, food, etc. Send the linen to the designated place in the laundry room for signature collection and washing, and count the amount of dirty linen together with the linen collector. If the quantity is inconsistent with the record on the restaurant linen, immediately notify the department head or manager.
